Of Flavours & Tastes…

Ulli Theeyal (shallots cooked in a roasted coconut gravy)

This is a Kerala speciality.Shallots are being sautéd  and then cooked in a tamarind based, roasted coconut gravy.Tempered in natural coconut oil,this is such a nostalgic delicacy for any Keralite.


2 cups Shallots (can be chopped into two if big)
2 pieces of drumsticks (2 inched)
2 green chillies
1 small piece of ginger chopped fine
2 medium sized garlic chopped fine 
1 1/2 cup grated coconut
1/4 tsp Turmeric powder 
1 tsp Chilly powder
1 tsp Coriander powder
4 tbspTamarind water
Coconut oil,mustard and curry leaves as needed


  • Heat oil and sauté shallots,drumstick,green chillies,ginger and garlic till the shallots turn light brown.
  • Roast the grated coconut in another pan.When it reach red,add all the powders without burning.
  • Grind this coconut mixture adding little water.Should be thick gravy.
  • Add this mixture to sautéd veggies along with tamarind water and salt.Boil it till the flavour blends well and oil floats over the top.
  • Temper mustard seeds and curry leaves in coconut oil and pour it over the curry.
  • Serve with hot hot rice.Its a superb combination with fish fry.

2 comments on “Ulli Theeyal (shallots cooked in a roasted coconut gravy)

  1. renjudas
    September 24, 2012

    Have you ever had ulli theeyal? This is not ulli theeyal.


  2. Mélange
    September 24, 2012

    @Renjudas,If you didn't find it as Ulli theeyal,well,I would love to know the so called 'real recipe' of Ulli theeyal.I am not that conventional to think that whatever we eat is the 'real authentic ' one.I love to experiment your original version mr.Renjudas.Plz come with the recipe.

    Btw,this is a place where I showcase what I have eaten and experimented.Though I respect what others eat !


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This entry was posted on January 13, 2011 by in kerala food, veg curry.



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